VALUE AS FOOD. 75 



" Cocoa and chocolate, in consequence 

 of their elementary composition, and of the 

 direct or indirect addition of sugar before 

 their consumption, constitute a food, res- 

 piratory, or capable of maintaining animal 

 heat, by means of the starch, sugar, gum, 

 and fatty matter which th^y contain ; they 

 are also articles of food fevorable to the 

 maintenance or development of the adipose 

 secretions, by reason of the fatty matter 

 (cocoa-butter) belonging to them ; and, 

 finally, they assist in the maintenance and 

 increase of the tissues by means of their 

 congeneric azote substances, which assimi- 

 late therewith." 



Etienne Fran9ois Geoffrey, the distin- 

 guished French physician and professor of 

 medicine and pharmacy in the College of 

 France, says, in his " Traite de Matter e 

 Medicale": 



"The drinking of chocolate, especially 

 of that made with milk, is recommended 



